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Chicken Enchilada Casserole featured image showcases a delicious, layered dish ready to be served.

Easy Chicken Enchilada Casserole

This chicken enchilada casserole recipe delivers a flavorful and perfectly textured dish every time. By lightly dipping the tortillas and layering strategically with a flavorful chicken mixture and a blend of cheeses, this casserole avoids sogginess and ensures a delicious, satisfying meal.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6
Course: Main Course
Cuisine: Mexican
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs cooked chicken, shredded
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 1 bell pepper any color
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • Salt to taste
  • Pepper to taste
  • 2 cups shredded cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • Optional: sour cream for topping
  • Optional: guacamole for topping
  • Optional: chopped cilantro for topping
  • Optional: sliced green onions for topping

Equipment

  • large skillet
  • 9x13-inch baking dish
  • Measuring spoons
  • Measuring cups
  • aluminum foil
  • Oven
  • knife
  • cutting board
  • spatula

Method
 

  1. Preheat oven to 350°F (175°C).
  2. Heat olive oil in a large skillet over medium heat.
  3. Add chopped onion and bell pepper and cook until softened, about 5-7 minutes.
  4. Stir in diced tomatoes and green chilies, chili powder, cumin, garlic powder, onion powder, salt, and pepper. Bring to a simmer.
  5. Add shredded chicken to the skillet and stir to combine. Cook for another 5 minutes, allowing the flavors to meld. Remove from heat.
  6. Spread about 1/2 cup of enchilada sauce in the bottom of a 9x13 inch baking dish.
  7. Dip each tortilla in the remaining enchilada sauce, coating both sides lightly.
  8. Arrange 5 tortillas in a single layer over the sauce in the baking dish, overlapping as needed.
  9. Spread half of the chicken mixture evenly over the tortillas.
  10. Sprinkle with half of the cheddar cheese and half of the Monterey Jack cheese.
  11. Repeat layers: 5 tortillas, remaining chicken mixture, remaining cheddar cheese, and remaining Monterey Jack cheese.
  12. Pour the remaining enchilada sauce evenly over the top layer of cheese.
  13. Cover the baking dish with aluminum foil.
  14. Bake for 20 minutes.
  15. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly and the casserole is heated through.
  16. Let the casserole rest for 10 minutes before cutting and serving.
  17. Top with sour cream, guacamole, chopped cilantro, and/or sliced green onions, if desired.

Notes

For spicier flavor, use hot enchilada sauce or add a pinch of cayenne pepper to the chicken mixture. You can substitute flour tortillas for corn tortillas, but the texture will be different. Leftovers can be stored in the refrigerator for up to 3 days.